For dinner– corn-tomato chowder with a grilled salmon salad

Corn-tomato is a flavorful vegetarian chowder. Believe it when I say it goes well with a salmon salad and bread sticks.  I’m making grilled salmon for dinner and will chill it for the salad.

corn-tomato soup

 

Ingredients

 

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, coarsely chopped
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/4 cups (1 pound) frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
  • 1/4 cup fresh basil leaves, chopped

Directions

In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.

Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.

Ladle the soup into bowls and serve with a salmon salad.

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